Peach Marmalade Recipe

Peach Marmalade Recipe

History and Fun Facts
Marmalade is a type of fruit preserve that dates back to ancient times. It is believed to have originated in ancient Rome, where it was made with quince fruit. Over time, marmalade recipes evolved to include various fruits, including peaches.

Marmalade gained popularity in Europe during the 16th century, particularly in Britain. The British are famous for their love of marmalade, especially the classic orange marmalade. However, peach marmalade is a delightful variation of this beloved preserve.

Aunt Sarah, who is known for her culinary expertise, preferred using the "Morris White" variety of peaches for her peach marmalade. These small, fine-flavored, white peaches ripen late in the fall, making them perfect for preserving.

Now, let's dive into the delicious recipe for Peach Marmalade!

- Ripe peaches
- Granulated sugar
- Water

1. Start by thinly paring the ripe peaches. Cut them into quarters and remove the pits.
2. Place the peaches in a preserving kettle, and add 1/2 cup of water. Heat the peaches slowly, stirring occasionally.
3. Once the fruit becomes tender, mash it gently. Be careful not to mash it too fine; you want to retain some texture.
4. Measure the cooked peaches and sugar in a ratio of 3:1. For every three pounds of peaches (before cooking), use 1-1/2 pounds of granulated sugar.
5. Add the sugar to the kettle with the mashed peaches and cook them together for about three-quarters of an hour, stirring frequently. The marmalade will gradually thicken and become clear.
6. While the marmalade is cooking, prepare pint-sized glass jars. Make sure they are clean and airtight.
7. Once the marmalade reaches a clear consistency, carefully transfer it into the prepared glass jars, ensuring they are tightly sealed.
8. Allow the peach marmalade to cool completely before storing it in a refrigerator or pantry. Stored properly, it can last for several months.

Similar Recipe Dishes:

1. Orange Marmalade: The classic citrus marmalade made with oranges is a timeless favorite. It is slightly tangy, sweet, and often enjoyed on toast or scones for breakfast or tea.

2. Apricot Marmalade: Another fruity variation, apricot marmalade offers a unique and delicious twist. The natural tartness of apricots combines wonderfully with the sweetness of sugar, creating a delightful spread.

3. Mixed Fruit Marmalade: For those who love variety, mixed fruit marmalade is a great choice. It includes a combination of different fruits like oranges, lemons, grapefruits, and sometimes berries, resulting in a vibrant and flavorful preserve.

4. Pineapple Marmalade: Filled with tropical goodness, pineapple marmalade brings a touch of exotic flavor to any table. The natural sweetness of pineapples pairs perfectly with the marmalade's tangy notes.

Note: Experimenting with different fruits and flavors is part of the joy of making marmalade. Feel free to customize your peach marmalade recipe by adding spices, such as cinnamon or ginger, or even incorporating other fruits to create a personalized flavor experience.



Viewed 2021 times.

Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls